Veronicas Homemade Italian Pasta Sauce Recipes

HOMEMADE ITALIAN SPAGHETTI SAUCE RECIPE

Steps:

• Heat the olive oil in a 5+ qt. pot over medium heat, and add the onion.
• Saute for 10 minutes or so, stirring often and being careful not to burn it.
• Add the chopped or pressed garlic.
• Heat for another one to two minutes, making sure not to burn the garlic, then add all the tomatoes, salt, black pepper, basil, and sugar. Stirring often, bring to a low boil.
• Reduce heat to low and simmer for 2-3 hours stirring often.
• For the first half of the simmer time, do so with the pot uncovered, then cover.
• Add the cheese, stir in and simmer for an additional 5 minutes or so.
• This will make the equivalent of 4-5 jars of sauce, and the cost is probably about half (and it tastes way better).

ITALIAN PASTA SAUCE

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes.
• Sit tomato sauce, diced tomatoes, wine, tomato paste, chicken bouillon granules, basil, Italian seasoning, salt, and pepper with the onion mixture. Bring the mixture to a boil, reduce heat to low, and cook at a simmer, stirring frequently, for 1 hour.

VERENIKA

Steps:

• In a blender, combine cottage cheese, 2 eggs and ground black pepper to taste. Cover and blend until smooth, or beat with an electric mixer until smooth; Set aside.
• In a large bowl, stir together flour, milk powder, baking powder and 1/2 teaspoon salt. In a small bowl, beat together 2 eggs, water and oil; combine with flour mixture.
• On a floured surface, knead dough about 10 times or until smooth. Divide dough in half and roll out each portion to a 1/8 inch thickness. Using a 4 inch round cutter, cut out rounds of dough.
• Place 1 tablespoon of filling in the center of each circle. Moisten the edge and fold over to form a half moon shape; pinch to seal.
• Bring a large pot of water to a boil. Add half of the dumplings and cook for 8 to 10 minutes or until tender; remove with a slotted spoon and drain. Repeat with remaining dumplings.
• While the dumplings are cooking, prepare the gravy. In a medium saucepan, melt the butter over medium-low heat. Stir in ham, and cook until ham is light brown. Add 3 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon ground black pepper. Stir. Pour in milk all at once, stirring constantly; cook and stir until thick and bubbly. Serve over the dumplings.

ITALIAN PASTA SAUCE

Steps:

• In a Dutch oven or soup kettle, cook beef in 2 batches over medium heat until no longer pink; drain and set aside. Cook sausage over medium heat until no longer pink; drain and set aside. In the same pan, saute onion, celery and garlic in oil until vegetables are tender. , Return the beef and sausage to the pan. Add the next 9 ingredients, including allspice if desired, and bring to a boil. Reduce heat; cover and simmer until sauce reaches desired thickness, stirring occasionally, 2-3 hours. Serve over pasta.Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Add a little broth or water if necessary.

OLD WORLD ITALIAN SPAGHETTI SAUCE

Steps:

• In a large stockpot on low-med heat add your olive oil and saute your onions for about 4 minutes,then add your crushed garlic,cook for 2 minutes longer. Then add your water,and tomato products. Be sure to mix everything very well.Add in your spices,and cheese. cook for 2 1/2 hours covered.Then add in your wine, and cook 30 minutes longer. Sauce will be thin on first day.Also if you use meat it will alter thickness.The second day this turns into a nice thick sauce.

VERONICA'S HOMEMADE GNOCCHI (ITALIAN POTATO DUMPLINGS)

Steps:

• IN LARGE KETTLE, bring the water and oil to a boil.
• Remove from burner and add the 2 boxes of instant potatoes (make it like you are making mashed potatoes).
• Let it cool for about 4 hours.
• In a large bowl combine the flour and grated cheese (mix well).
• Add the slightly beaten egg yolks and cold mashed potato mixture.
• Mix and knead and knead and knead& then knead some more (It will seem like it will never come together, but do not add anything else- just keep kneadin until it becomes nice and smooth) When nice and smooth, cut the dough into sections (don't make the pieces too big or too small) Roll out each piece into a rope (about 1" thick) (do not use any flour when you are making the ropes).
• Cut the rope into 1" pieces or smaller.
• Sprinkle flour over the little pieces.
• Using a cheese grater that has been floured real good, roll each 1" inch piece with your finger to form your gnocchi.
• (HINT: USE THE SMALL HOLE SIDE AND ROLL LIGHTLY WITH FINGER TO GET THE SHAPE. IF YOU PRESS DOWN TOO HARD, YOU WILL END UP POKING A HOLE THROUGH THE DOUGH. IF THAT HAPPENS, MUSH THE PIECE BACK TOGETHER AND ROLL AGAIN).
• They will sorta look like a crocheted hat without a rim when you are done rolling them.
• Flour your cookie trays and only put one layer of gnocchi's per tray.
• You can freeze them at this point and when they are frozen, throw them all into a plastic bag and keep in the freezer until ready to use.
• When ready to cook them, place them in boiling water.
• When they float to the top of the pan, they are done.
• Drain and put in big pasta bowl.
• Pour your sauce (tomato or pesto) over the top and mix and serve.
• This recipe will serve about 10 to 12 people.
• You might want to cut it in half.